Introduction

These Samoa Protein Donuts offer a tasty, healthier twist on the classic treat, packed with protein and flavor. They are moist, naturally sweetened, and topped with toasted coconut, rich chocolate, and a peanut butter glaze. Perfect for a guilt-free indulgence or post-workout snack.

A close-up of a donut with three layers: the base is a dark chocolate coated ring, on top of it sits a light beige frosting layer covered with crunchy toasted coconut flakes, and the top is decorated with thin drizzles of dark chocolate. The donut is placed on white parchment paper lying over a white marbled surface. In the foreground, a bitten donut piece shows the soft, airy interior. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 g 1:1 Gluten Free Baking Flour (see post for subs)
1 scoop Vanilla Protein Powder (Whey-Casein, 30g, about ⅓ cup)
2 Tbsp Coconut Flour (14g)
1 tsp Baking Powder
½ cup Unsweetened Applesauce (120g)
¼ cup Non-fat Greek Yogurt (56g)
1 Egg
2 Tbsp Peanut Butter Powder (12g)
1 Tbsp Water
2 tsp Maple Syrup (Sugar-free recommended)
¼ tsp Vanilla Extract
1½ Tbsp Unsweetened Shredded Coconut (7-8g)
2 Tbsp Chocolate Chips (Sugar-free recommended, 28g)
¼ tsp Coconut Oil

Instructions

Step 1: Preheat the oven to 350°F and spray a 6-cavity donut pan with cooking spray to grease.
Step 2: In a bowl, whisk together the gluten free baking flour, vanilla protein powder, coconut flour, and baking powder until fully combined.
Step 3: In a large separate bowl, whisk the unsweetened applesauce, Greek yogurt, and egg until smooth.
Step 4: Add the dry mixture to the wet ingredients and gently fold until combined. The batter should be thick and gooey.
Step 5: Divide the batter evenly among the donut pan cavities, filling each about halfway.
Step 6: Bake for 18-20 minutes or until a toothpick inserted into a donut comes out clean.
Step 7: Let the donuts cool in the pan for 10 minutes, then remove and transfer to a cooling rack to cool completely.
Step 8: To toast the coconut, spread the shredded coconut evenly on a baking sheet and bake for 1-2 minutes until lightly browned. Let cool.
Step 9: For the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl and microwave for about 45 seconds, stirring halfway through until fully melted. Let cool at room temperature for 5-7 minutes to slightly harden.
Step 10: Dip the flat side of each donut into the melted chocolate or use a spoon to spread it evenly. Place the donuts top-side down on a lined baking sheet or plate and freeze for 5 minutes to harden the chocolate.
Step 11: Reserve some melted chocolate for drizzling later.
Step 12: In a shallow bowl, stir together the peanut butter powder, water, maple syrup, and vanilla extract to make the peanut butter caramel glaze.
Step 13: Dip each donut into the glaze to coat, then set them back on the cooling rack (dry side down). Use a spoon to spread the glaze if needed.
Step 14: Sprinkle the toasted coconut over the glazed donuts and drizzle the reserved chocolate on top. Reheat the chocolate briefly if needed for easier drizzling.

Tips & Variations

Use sugar-free chocolate chips and maple syrup alternatives to keep the donuts low in sugar.
Substitute the gluten-free baking flour with your favorite all-purpose flour if not gluten sensitive.
Try almond butter powder instead of peanut butter powder for a different nutty flavor.
For a dairy-free option, replace Greek yogurt with a plant-based yogurt and use a dairy-free protein powder.

Storage

Store the donuts in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm briefly before serving. Because of the glaze and chocolate, keep them chilled to maintain their texture. These donuts can also be frozen for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

A close-up of a donut resting on white parchment paper over a white marbled surface, showing three layers: a dark chocolate layer coating the bottom, a thick light brown caramel or peanut butter layer covering the top, and a generous topping of toasted golden brown coconut flakes sprinkled all over. Thin drizzles of dark chocolate zigzag across the top, adding contrast and texture. A second donut with a bite taken out reveals a soft, fluffy, cream-colored interior beneath the toppings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a protein powder?

Yes, you can replace the protein powder with additional flour, but the texture and protein content will differ. Consider adding a bit of extra baking powder to help with rise.

Are these donuts suitable for a gluten-free diet?

Yes, as long as you use a certified gluten-free baking flour and check the protein powder and other ingredients for gluten, this recipe is gluten-free.